No. 1 at Eatery A, at 2932 Ingersoll Ave., with mortadella, pistachio pesto,
watercress, and olive oil. A surprising hint of cinnamon
No. 11 at Eatery A with Italian sausage, braised
fennel, mushroom, and a moist, flavorful red sauce. Delicious!
The focaccia-like crust makes me swear this was
made by South Union Bakery, the definite source of fine focaccia in these parts. A decent amount of char on the
bottom from the wood-fired oven adds to the overall flavor.
A view of
downtown Saylorville from Sonny's Pizza Bistro, at 6594 N.W. Sixth Drive, was soon to be
eclipsed by a view of the 12-inch pizza I
ordered, one half with meatball and roasted red bell pepper, the
other with sausage and mushroom. The crust is seriously crisp
and sturdy. Center 'honeypot' slices are softened under the
plentiful red sauce, but remain chewy.
chunks of tender meatball pairs well with sweet roasted red bell
fennel-laden housemade Italian sausage is springy and zesty,
meaty mushroom compliments.
It had been
a long time since I last visited NYC Pizza Cafe at 6305 Mills Civic Parkway [see
blog post]. On this visit I tried a 12-inch Supreme
with Italian sausage, bacon, mushroom, green pepper, onion, and
at my server's suggestion, added pepperoni to the build. There
was no shortage of bacon on this pizza. The vegetables had an
appealing crunch, and the crust was delightfully thin and